Lemon Pound Cake

Name: Lemon Pound Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 160g butter; 160g Powdered sugar; 200g Low powder; 4 egg; 50g Lemon juice; 4g Baking powder; 2g salt; 2 lemon; 10g Sugar

by Liaonan Crab

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Lemon cake with heavy oil can be known from the origin of the name. It was originally named because the egg, oil, flour and sugar in the ingredients required one pound. The formula used today is not the original formula. The amount of fat is removed and the lemon zest with lemon juice is added. The fragrance has a hint of freshness. It makes you want to eat it.
Ingredients: 160 grams of butter, 160 grams of powdered sugar, 200 grams of low powder, eggs, 4 lemon juice, 50 grams of baking powder, 4 grams of salt, 2 grams of lemon, two sugars, 10 grams (for pickling lemon peel)
practice:"

Ingredients

160g Butter
160g Powdered Sugar
200g Low Powder
4 Egg
50g Lemon Juice
4g Baking Powder
2g Salt
2 Lemon
10g Sugar

Lemon Pound Cake

1. Wash the lemons. Use a peeler to peel off the lemon peel. Be careful not to cut the white part. After you plan it, add 10 grams of sugar for pickling.

2. Squeeze the lemon juice and set aside.

3. Prepare other ingredients, mix flour and baking powder through a sieve.

4. The butter is softened and cut into pieces. The most suitable temperature for butter to be sent is about 20 degrees at room temperature.

5. Prepare the mold. Preheat the oven 180 degrees.

6. Add powdered sugar to the butter.

7. Beat with an electric whisk until the volume becomes larger and the color becomes whitish.

8. Add the eggs in portions, beating evenly each time, and then add another one. The picture shows the butter after adding the eggs.

9. Pour the flour that has been used before.

10. Stir evenly with a spatula, pour in the lemon zest and mix evenly.

11. Load into the mold.

12. Put it into the preheated oven for about 45 minutes at 180 degrees. Pay attention to the tin foil after coloring.

13. After being released from the oven, the cut pieces can be demoulded and can be enjoyed, and the taste will be better after refrigeration.

Tips:
1. The mold used this time is larger, 9-inch mold, you can reduce the material used according to the size of the mold when you operate it yourself.
2. When the butter is beaten, it may not be very good at first, just beat it for a while, pay attention to mix the powdered sugar with the butter before starting to beat, to avoid the powdered sugar from flying around.